Easy dishes for small incomes, or, The housewife's guide to practical cookery

Ingredients : One pound of Flour Eight ounces of Suet One ounce of minced Apples One ounce of chopped Candied Peel One ounce of Sugar One ounce of Currants. 1. Chop the suet and add the flour. • 2. Make into a light paste with cold water. 3. Roll out on a board until quarter of an inch thick. 4. Scatter on to the paste the apples, peel, sugar and currants. 5. Roll up neatly. Tie in a cloth wrung out of cold water. 6. Place in boiling water and simmer for three hours. 7. Serve with red currant jelly sauce. CHRISTMAS PUDDING Ingredients : One and a half pounds of Raisins / Half a pound of Currants y Half a pound of mixed Candied Peel - Three quarters of a pound of Suet , -• Three quarters of a pound of fine Bread Crumbs Half a pound of Flour Half a pound of Demerara Sugar Two ounces of Almonds Quarter of a Nutmeg Rind of a Lemon One teaspoonful of Pudding Spice Blade of Mace Wineglassful of Brandy. 1. Stone and chop the raisins ; pick and dry the currants. 2. Shred and chop the suet, and rub the bread through a wire sieve. 3. Blanch and chop the almonds, chop the candied peel, grate the lemon rind and nutmeg, and crush the mace. 4. Mix all the dry ingredients together and moisten the mixture with the well beaten eggs and a glass of brandy. 5. Cover with a cloth and leave for one day. 6. On the following day fill some mould with the mixture and tie down with a wet cloth. 7. Place in a pan of boiling water and boil for five hours. EASY PUDDINGS Ingredients : Quarter of a pound of Flour Half a pound of Castor Sugar Quarter of a pound of Butter One pint of Milk Four Eggs One Lemon Nutmeg. 1. Put the milk into a saucepan and when it is hot add the butter. 2. Stir in the sugar, flour and well beaten eggs. 3. Flavour with grated lemon rind and nutmeg. 4. Beat well and half fill a buttered pie-dish, 5. Bake in a moderate oven for thirty minutes. Do not let the mixture boil. EGG PUDDING Ingredients : Three Eggs One pint of Milk One teacupful of Flour Currant Jelly. 1. Put the flour into a basin and add a pinch of salt. 2. Stir in gradually the well beaten eggs and milk. 3. Strain the batter through a strainer into a greased mould, filling to the brim. 4. Cover with a cloth wrung out of cold water. 5. Place in a pot of boiling water and simmer for three hours. 6. Turn out on to a dish and serve with red currant jelly. If placed round the dish the jelly dissolves and makes a sauce. ELEANOR’S PUDDING Ingredients : Flour Eggs Milk Gravy Parsley Six Sheep’s Kidneys. 1. Make a good batter with the flour, eggs and milk. 2. Grease a pie-dish and pour in the batter and place in a moderate oven. 3. Skin the kidneys, cut in halves and dip into heated butter. 4. When the batter is nearly set arrange the kidneys on the top, dust lightly with pepper and salt and leave in the oven until cooked. 5. Garnish with a rim of fried parsley and place an ornamental paper round the dish. 6. Just before sending to table pour half a gill of hot gravy over the pudding. FLAKY PASTRY Ingredients : Twelve ounces of Flour Three ounces of Butter Three ounces of Lard Salt. 1. Halve the butter and lard, making four portions. 2. Put the flour in a bowl and rub in one of the portions of fat,